We tend to do a roast on Christmas as we do a turkey on Thanksgiving. This year we made a rib roast and the side dishes included eggplant parmesan (with vegan cheese), roasted brussel sprouts and garlic smashed potatoes.
Rib Roast
I inserted pieces of garlic into the roast. Usually I put in rosemary but I seem to only find a scant amount in the pantry so I poured it into the roasting pan. Once garlic was inserted into all sides, I then browned the meat in a skillet then sauteed some yellow bell pepper, onions and carrots. The roast was put into a 450 degree oven for 35 minutes then roasted for 4 hours at 265 degrees.
Eggplant Parmesan
2 large eggplants (2 1/2-3 pounds total), cut lengthwise into 1/4-inch thick slices
1 T extra-virgin olive oil
1 C chopped onion
2 cloves garlic put through a garlic press
1 (28 ounce) can no-salt-added crushed tomatoes
¼ C dry red wine
1 t dried basil
1 t dried oregano
¾ t salt
¼ t ground pepper
1 c shredded vegan mozzarella cheese
*Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.
*Arrange eggplant slices in a single layer on the prepared pans. Roast until just tender, 15 to 20 minutes.
*Meanwhile, heat oil in a large skillet over medium-high heat. Add onion; until browned. Add garlic; cook for 1 minute. Add tomatoes, wine, basil, oregano, salt and pepper; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 10 minutes.
*Spread about 1 cup of the sauce in a 9-by-13-inch baking dish. Arrange 1/4 of the eggplant slices over the tomato sauce and spread 1/4 cup mozzarella. Make another layer with another 1/4 of the eggplant slices, this time arranging them crosswise to the first layer. Top with 1/4 cup vegan mozzarella. Repeat until eggplant is done.
*Bake the lasagna, uncovered, until the sauce is bubbling around the edges, 30 to 40 minutes. Let stand for 10 to 20 minutes before serving.
Yorkshire Pudding – Alton Brown’s version made as a skillet pie
Preheat oven to 400 degrees F.
1/4 c roast drippings
2 c all-purpose flour
2 c whole milk, at room temperature
4 large eggs, at room temperature
1 1/2 t kosher salt
* Place a 9″ cast iron skillet in the oven and heat the oven to 400°F.
* Measure 2 tablespoons of roast drippings and add to a food processor or blender, along with the flour, milk, eggs, and the salt. Process until smooth, about 30 seconds.
* Carefully remove the hot skillet from the oven. Add an additional 2 tablespoons drippings to the skillet and swirl to coat the bottom of the pan. (If you don’t have 2 tablespoons for the skillet, add oil to make up the difference.)
* Pour the batter into the skillet, then return to the oven. Bake until the pudding is puffed and golden brown, about 30 minutes.
Pie Reimagined 